Mediterranean Shrimp & Avocado Bowls with Mango-Cucumber Salsa & Lemon-Herb Sauce
Fresh vibrant and packed with Mediterranean flavors these shrimp and avocado bowls are the perfect fusion of light and satisfying. Juicy seasoned shrimp sit on a bed of fluffy grains and creamy avocado paired with a refreshing mango-cucumber salsa and drizzled with a tangy lemon-herb sauce. It’s the kind of meal that feels indulgent but keeps things healthy and clean—perfect for lunch meal prep or a colorful dinner al fresco.
Prep & Cooking Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2–3
Ingredients
For the Shrimp
1 lb peeled and deveined shrimp
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt and black pepper to taste
Juice of 1/2 lemon
For the Mango-Cucumber Salsa
1 ripe mango diced
1/2 cucumber diced
1/4 red onion finely chopped
1 tbsp chopped fresh cilantro
Juice of 1 lime
Pinch of salt
For the Lemon-Herb Sauce
1/4 cup Greek yogurt
1 tbsp olive oil
Juice of 1 lemon
1 tbsp chopped parsley
1 tsp chopped fresh dill or mint
Salt and pepper to taste
For the Bowl Base
1 cup cooked quinoa or couscous
1 ripe avocado sliced
Optional toppings: arugula baby spinach crumbled feta olives
Instructions
Cook the Grains
Prepare quinoa or couscous according to package instructions. Set aside and fluff with a fork.
Prepare the Shrimp
In a bowl toss shrimp with olive oil paprika garlic powder cumin lemon juice salt and pepper.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through. Set aside.
Make the Salsa
In a small bowl combine diced mango cucumber red onion cilantro lime juice and salt. Chill until ready to use.
Make the Lemon-Herb Sauce
In a bowl whisk together Greek yogurt olive oil lemon juice parsley dill or mint salt and pepper until smooth.
Assemble the Bowls
In serving bowls layer the grains avocado slices sautéed shrimp and mango-cucumber salsa.
Drizzle with lemon-herb sauce and top with optional extras like arugula or feta.
Tips for Success
Use fresh ripe mango for the best sweetness and balance with the tangy sauce.
Let the shrimp marinate for 10 minutes before cooking if you have time for extra flavor.
Make it low-carb by using cauliflower rice instead of quinoa or couscous.
Chill the salsa and sauce in advance for maximum flavor contrast and refreshment.
Q&A
Q: Can I use frozen shrimp?
A: Yes just thaw and pat them dry before seasoning and cooking.
Q: What’s a good dairy-free substitute for the sauce?
A: Use a dairy-free yogurt or blend soaked cashews with lemon and herbs for a creamy vegan option.
Q: How long does it keep in the fridge?
A: You can store all components separately in the fridge for up to 3 days. Assemble just before eating to keep everything fresh.
Q: Can I make this spicy?
A: Absolutely add red pepper flakes to the shrimp seasoning or dice a jalapeño into the salsa.
Nutrition Information (per serving approx.)
Calories: 460
Protein: 30g
Carbohydrates: 28g
Fat: 25g
Fiber: 7g
Sugar: 9g
Sodium: 550mg
(Nutrition may vary depending on exact portions and ingredients used.)
Conclusion
These Mediterranean shrimp and avocado bowls are proof that healthy doesn’t have to be boring. With tropical sweetness herbaceous sauce and protein-packed shrimp every bite is a flavor celebration. Whether you’re meal prepping or serving guests this dish brings sunshine to your table in under 30 minutes. Light fresh and totally crave-worthy—your next favorite bowl awaits.